Determination of acrylamide in local and commercial cultivar of potatoes from biological farm

Food Chemistry

Volumn 136, Issue 3-4, 2013, Pages 1426-1428

  Marchettini, Nadia ^a   Focardi, Silvia ^a   Guarnieri, Massimo ^a   Guerranti, Cristiana ^a   Perra, Guido ^a  

^a UNIVERSITY OF SIENA   (Italy)

Author keywords

Acrylamide; Asparagine; Biological extra virgin olive oil; Biological potatoes; Reducing sugars

Indexed keywords

ACRYLAMIDES; ASPARAGINE; BIOLOGICAL POTATOES; EXTRA VIRGIN OLIVE OIL; REDUCING SUGARS;

AMINO ACIDS; CULTIVATION; GLUCOSE; SUGAR (SUCROSE); VEGETABLE OILS;

AMIDES;

ACRYLAMIDE; ASPARAGINE; FRUCTOSE; GLUCOSE; OLIVE OIL; SUCROSE;

ARTICLE; CULTIVAR; ELECTROSPRAY MASS SPECTROMETRY; FRYING; LIQUID CHROMATOGRAPHY; PLANT GROWTH; POTATO; ROOM TEMPERATURE;

ACRYLAMIDE; AGRICULTURE; CHROMATOGRAPHY, LIQUID; COOKING; HOT TEMPERATURE; MASS SPECTROMETRY; SOLANUM TUBEROSUM;

SOLANUM TUBEROSUM;

EID: 84867901680     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.09.077     Document Type: Article

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